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desperanceSo a thing just happened, which I thought was two things and both my fault, but actually may be not divided. Still my fault, but hey: I'll take one over two, any day.
When I came to bake my loaf this evening, it was clearly over-risen, though it had only been in the proofing basket for three hours, which is ridiculously quick for my sourdough. I sighed, and cursed myself for not checking it an hour earlier, and baked it anyway because we have need of bread.
And as I took it out of the oven, sighing a little because it was a little flat and spread, insufficiently oven-sprung on account of having been over-risen, I was struck by another horrible thought, which half an hour later I confirmed by taste: I had forgotten to salt the dough. Curse me and my heedlessness! One good loaf doubly ruined, because me!
And yes, two problems with it - but I am suddenly wondering if in fact they are two symptoms of the same problem, because salt is said to retard yeast. So maybe the unsalted dough rose faster and further simply because of its unsaltedness, rather than some other unforeseen vigour...?
Oh, but I do love baking. Even the problem loaves are fascinating. And, blessedly, edible. Even without salt.
When I came to bake my loaf this evening, it was clearly over-risen, though it had only been in the proofing basket for three hours, which is ridiculously quick for my sourdough. I sighed, and cursed myself for not checking it an hour earlier, and baked it anyway because we have need of bread.
And as I took it out of the oven, sighing a little because it was a little flat and spread, insufficiently oven-sprung on account of having been over-risen, I was struck by another horrible thought, which half an hour later I confirmed by taste: I had forgotten to salt the dough. Curse me and my heedlessness! One good loaf doubly ruined, because me!
And yes, two problems with it - but I am suddenly wondering if in fact they are two symptoms of the same problem, because salt is said to retard yeast. So maybe the unsalted dough rose faster and further simply because of its unsaltedness, rather than some other unforeseen vigour...?
Oh, but I do love baking. Even the problem loaves are fascinating. And, blessedly, edible. Even without salt.